From the chef
In his eight years at Birdland, Mr. Chino has honed his skills and gained a profound level of knowledge about yakitori (grilled chicken).
Born in Nagano prefecture in 1972, Mr. Chino was enamored with French and Italian cuisine in his younger days, but he took a part-time job at Birdland when he was 24. Working under the supervision of master chef Toshihiro Wada, Mr. Chino became completely fascinated by the profound nature of yakitori. Four years later, he was appointed as a restaurant manager and since then, has devoted himself to his study of yakitori and has now been working at Birdland for eight years. In 2004, he set up Asagaya Birdland independently. It was given an award by the famous restaurant guide in 2015.
千野 桂一
Keiichi Chino
The Chef’s Restaurant Recommendation
Ulasan Restoran dari Koki yang Merekomendasikan.
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The Reasons Why I Recommend.
It is a yakiniku restaurant that handles famous "Saga beef" as a delicious brand beef, and it is a shop that has been approved by JA Saga. As my children like grilled meat, I spend time with my family slowly on my day off. There are a lot of parts of the meat and it is delicious to eat any, but you can eat with confidence because the sauce and dressing of the yakiniku are also handmade. Because the stock is fresh, we also order visceral organs such as "hormone" and "lever" delicious.
Chef Keiichi Chino’s Recommendation
2022-02-09
Ne Quittez Pas
Gotanda, Tokyo
Italian/French / French
The Reasons Why I Recommend.
It was an opportunity to see a chef Tanabe in a magazine and shocked and carried a leg. The gratin of the soil and the shellfish grilled with shellfish show me a world different from what I imagined, so I go through again and again because I am stimulated every time.
Chef Keiichi Chino’s Recommendation
2022-02-08
Negeri Burung Asagaya
阿佐ヶ谷バードランド
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